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1
Make the beef broth (this takes about a day to prepare but can be made ahead of time and frozen).
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2
Clean the beef bones under cold running water, then place them in a pot, cover with water and soak overnight at room temperature.
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3
The next day, place the beef bones, oxtails and short ribs in a large stockpot.
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4
Cover with water and bring to a boil.
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5
Cook for 10 minutes, then drain and rinse the pot and the bones.
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6
Return the bones to the pot, add 6 quarts of water and boil.
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7
Skim the foam off the surface and stir occasionally.
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8
Add 3 quarts of water and bring to a boil.
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9
Skim whatever residue rises to the top.
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10
Turn heat to low.
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11
Meanwhile, char the clove-studded onions, shallots and ginger - either by piercing them with a fork and holding them over a gas flame or by putting them in the broiler - until they release their fragrance.
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12
Tie the charred vegetables, star anise and cinnamon stick in a double thickness of dampened cheesecloth.
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13
Add the spice bag, parsnips and salt to the broth and simmer for 1 hour.
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14
Remove the short ribs and cut the meat away from the bones.
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15
Reserve the meat, discard the fat and return the bones to the pot.
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16
Continue simmering the broth, uncovered, for 4 to 5 hours.
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17
Keep an eye on it; as the liquid boils away, add enough water to cover the bones.
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18
Meanwhile, cut the sirloin steak against the grain into paper-thin slices, roughly 2 inches by 2 inches.
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19
Slice the meat from the short ribs paper-thin.
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20
Set aside.
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21
In a small bowl, combine the scallions, coriander and half the onion slices.
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22
Place the remaining onion slices in another small bowl and stir in the hot chili sauce, blending well.
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23
Soak the rice sticks in warm water for 30 minutes.
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24
Drain and set aside.
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25
Discard all the bones from the broth.
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26
Strain the broth into a clean pot through a strainer or colander lined with a double layer of dampened cheesecloth.
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27
Refrigerate for several hours to allow the fat to rise to the top and harden.
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28
Remove the fat, heat the broth and add the fish sauce.
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29
When the broth boils, reduce the heat and simmer.
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30
In another pot, boil 4 quarts of water and put in the soaked rice sticks.
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31
Drain immediately.
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32
Divide the rice sticks among 6 to 8 large soup bowls and top them with the sliced meats.
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33
Bring broth to a rolling boil and ladle it directly over the meat in each bowl (the boiling broth will cook the raw sirloin instantly).
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34
Garnish with the scallion mixture and freshly ground black pepper.
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35
Serve the onions in hot chili sauce and the accompaniments on the side.
